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Pasta Puttanesca

Try our tangy, slightly salty Pasta Puttanesca for a taste of Italy at home.

Prep Time

15 minutes

Cook Time

30 minutes




4 Tbsp Extra virgin olive oil

1 Onion, finely chopped

2 tsp Tulkoff Garlic in Water

4 Anchovy filets, chopped

1/2 tsp Red chili flakes

2 tsp Capers

1/2 cup Black or kalamata olives, coarsely chopped

1 large can (14 oz.) Diced tomatoes

1 tsp Sugar

1/2 tsp Salt

1/2 tsp Freshly ground black pepper

1 box Spaghetti pasta, cooked and drained

Shaved Parmesan cheese, for garnish


Heat olive oil in a large saucepan over medium heat. Sauté onion and garlic for 5 minutes or until onions are translucent. Add anchovies and cook for another minute; add chili flakes, capers, olives, tomatoes, sugar, salt and pepper and bring to a boil. Reduce heat and simmer for 20 minutes.

Pour sauce over cooked pasta and toss, top with shaved Parmesan and serve!